Tag Archives: ginger

Spring Green Fried Rice

I have to say I’m really enjoying our Spring in Philadelphia lately.  Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot.  But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself.  Having nicer weather not only puts me in a better mood but it tends to make me eat better also.  This Spring Green Fried Rice is a perfect Spring meal.  Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.

Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce.  Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice.  If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part.  Instead of running to get take out fried rice next time, consider making this.  You’ll save calories and money and you be happy with the results.

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The ingredients:

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In a small bowl beat egg and 1 tsp. soy sauce; set aside.

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In a wok or large skillet heat toasted sesame oil over medium heat.  Add egg mixture; stir gently until set.  Remove egg; cool slightly.  Using your hands to roll the cooked egg into a log.  Use a sharp knife, slice the egg into strips; set aside.

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In the same skillet, heat vegetable oil over medium-high heat.  Add garlic and ginger, cook 30 seconds.  Add cabbage; cook and stir 2 minutes.

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Add edamame and peas; cook for 2 minutes.

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Add rice and 2 Tbsp. soy sauce.  Cook and stir for 2 to 4 minutes or until heated through.  Add egg mixture and green onion; cook and stir about 1 minute or until heated through.

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Top with crushed red pepper, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

Green Curry Fritters

I feel like I’m becoming tight with the ethnic foods aisle in my grocery store. For someone who used to only peruse said aisle to buy soy sauce, my refrigerator is now filled with all kinds of Asian condiments like Sriracha, coconut milk, hoisin sauce, peanut sauce, sesame oil, teriyaki sauce and sambal oelek. These flavorful items have become my best friends in a pinch. I throw no less than two or three of them into a bowl of ground turkey for making burgers and when my cupboard is growing scarce, my go-to dinner is usually a bowl of whole-wheat thin spaghetti swirled with a mixture of several Asian sauces – the hotter the better. Despite comfort with my expanding pallet, there was something about the small, unassuming bottle of green curry paste that had my knees shaking when I opened it. With an unappealing smell and an even more unappealing appearance, I questioned my judgement in deciding to try these Green Curry Fritters. What was I getting myself into? Had I finally gone too far?

Ground chicken is mixed with panko crumbs and scallions before being smothered in a mixture of mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, ginger and egg. The mixture is flattened into patties and cooked in a hot pan with canola oil until browned and fully cooked. These fritters are salty, spicy and get a bite from the scallions. Don’t be confused by the name of these fritters because they are basically Asian-flavored sliders. And don’t be intimidated by the green curry paste. These fritters are packed with bold flavor and don’t have an overwhelming curry flavor which comes with curry powder. In fact, I didn’t taste curry at all, just bold tasty flavors. I ate my fritters with a simple side salad but these would be great with cabbage slaw as the recipe suggests because the cool cabbage would help to tone down the heat from the sambal oelek. Of course, my tongue was loving every second of the heat making me a big fan of these. I’m eating these fritters for lunch this week and getting compliments on how good my lunch smells. Whether you like curry or not, I suggest giving these a try. You just mind find a new condiment to like. Even if it’s kind of ugly-looking.

The ingredients:

Place panko, scallions, and ground chicken in a large bowl.

Combine mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, salt, ginger and egg in another bowl.

Add green curry mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Serve with salad or cabbage slaw.

Additions: None

Omissions: None

Substitutions:

  • Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Spicy Apple-Glazed Meatballs

I met up with some friends on Monday night to watch a preseason NFL game and I couldn’t help but get a warm and fuzzy feeling from the entire evening.  Friends sporting their team apparel, the sound of the whistle blowing after each play, the sound of helmets banging against each other, the fact that both our favorite MLB and NFL teams were playing at the same time on TVs next to each other – All of these things get me right in the mood for football season, fall, and tailgating.  Not to mention that only a day before I had made these Spicy Apple-Glazed Meatballs which I immediately concluded would be perfect for game day.

Ground meat is mixed with garlic, cayenne pepper, salt and black pepper before being rolled into balls and cooked in a thin layer of oil.  Once browned, the meatballs are tossed in a glaze of apple juice, soy sauce, brown sugar, ground ginger and cayenne pepper.  Torn pieces of bread soaked in a combination of milk and egg are incorporated with the meat mixture which keep the meatballs from being dry.  The meatballs themselves are moist and garlicky while the sauce is sweet, salty and very spicy.  The addition of the chopped scallions adds a light onion bite which tops off these appetizers nicely.  I used ground chicken because I had it on hand so I made sure to cook the meatballs thoroughly before removing them from the heat.  Next time I make these, I think I’ll use ground turkey (the chicken was sticky and hard to shape into balls) and bake them in the oven to keep them nice and round.  While these meatballs make a great appetizer or snack for a game-day get-together or a tailgate, they would also be good as a meal tossed with a little pasta or rice.

Ah, fall and football – how I can’t wait for you.

The ingredients:

To make the meatballs, whisk together egg and milk in a large bowl.  Add bread pieces.  Let stand 10 minutes, just until bread is softened.

Add ground meat, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly with hands or wooden spoon.  Shape meat mixture into meatballs.

Heat oil in skillet heat oil over medium heat.  Cook meatballs, half at a time, turning occasionally until brown and crusty on outside and no longer pink inside (for ground chicken or turkey, the internal temperature should be at least 165 degrees F).  Transfer meatballs to a dish and cover with a lid or foil to keep warm.

To make the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl.

In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).  Cook and stir 2 minutes more.

Return meatballs to skillet to heat through and coat with sauce.

Transfer glazed meatballs to a serving dish.  Top with green onions.

Additions:  None

Omissions:  None

Substitutions:

  • Ground chicken

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

 
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